Easiest Way to Make Plaice Fish Cooked

Portuguese Fish Stew

Baking fish in parchment paper or tin foil—known in france and gourmet cooking circles as en papillote— steams the fish with a minimum of fuss and equipment.

Recipe Summary Portuguese Fish Stew

This is a hearty fish stew to cook up on a cold winter night, with some crusty bread to dip in it. Delicious!

Ingredients | Plaice Fish Cooked

¼ cup olive oil

2 leeks, coarsely chopped

1 large onion, chopped

1 bulb fennel bulb, coarsely chopped

5 cloves garlic, minced

1 quart fish stock

2 cups vermouth

1 cup canned diced tomatoes

1 red bell pepper - stemmed, seeded, and diced

1 orange, zested

¼ teaspoon red pepper flakes

freshly ground pepper to taste

1 bay leaf

1 ½ pounds boneless cod fillets, cut into bite-size pieces

½ pound shrimp, peeled and deveined

½ pound clams, scrubbed

½ pound mussels, scrubbed

Directions

Heat olive oil in a large pot over medium heat. Add leeks and onion; cook and stir until softened, 8 to 10 minutes. Add fennel and garlic; cook and stir until fragrant, about 5 minutes.

Pour fish stock and vermouth into the pot. Add tomatoes, red bell pepper, orange zest, red pepper flakes, pepper, and bay leaf. Bring to a boil; reduce heat, cover, and simmer until red bell pepper is soft, about 20 minutes.

Bring stock back to a boil. Add cod fillets; cook for 1 minute. Add shrimp, clams, and mussels; cook, shaking pot occasionally, until shells open and shrimp turn opaque, 1 to 2 minutes.

Substitute diced fresh tomatoes for the canned if desired.

Substitute 1 quart water or one 8-ounce bottle clam juice plus 3 cups water for the fish stock if preferred.

Substitute dry white wine for the vermouth if desired.

This can be made with any mix of white, non-oily fish and shellfish, as long as it equals three pounds all together.

Info | Plaice Fish Cooked

prep: 45 mins cook: 45 mins total: 1 hr 30 mins Servings: 6 Yield: 6 servings

TAG : Portuguese Fish Stew

Soups, Stews and Chili Recipes, Stews, Seafood,